My mother would make lasagne for special occasions, Christmas and Easter, and I loved watching her make it. Especially, the process of all those layers piling on top of each other and resulting in this beautiful, delicious, and moreish dish. I haven’t quite perfected the way she used to make it but it’s pretty close. Enjoy!
- Category: Main Meals
- 4 tablespoons butter
- 1/4 cup flour, all purpose or plain
- 3 1/2 cups milk
- 1 cup fresh shredded parmesan
- 375 grams fresh lasagna sheets
- 500 grams fresh mozzarella cheese, shredded
- 200 grams leg ham, chopped
- 1000 grams ground beef mince
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 700 grams Passata
- 410 grams crushed tomatoes
- Salt and pepper to season
- 1/2 teaspoon sugar
- 2 teaspoons dried Italian herbs
- 3 heaped tablespoons tomato paste
- 2 tablespoons finely chopped fresh parsley
To make the Bolognaise Sauce
- Heat oil in a large pot over medium heat, then add in the onion and cook for 8-10 minutes, or until softened.
- Add in the garlic and sauté for about 1 minute, until fragrant.
- Add beef and pork (if using) and cook while breaking it up with the end of your spoon, until browned.
- Pour in the Passata, crushed tomatoes, tomato paste, and dried herbs.
- Mix well to combine and bring to a gentle simmer.
- Season with desired amount of salt and pepper and sugar.
- Cover and cook for about 30-40 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.
- In a large pot, melt butter over medium heat.
- Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
- Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined.
- Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps.
- If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.
- Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.
- Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
To make the Lasagne
- Preheat oven to 180°F.
- Spoon about 1 cup of the bolognaise sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.)
- Layer with 2 cups of bolognaise sauce (or enough to cover pasta), 1 cup of bechamel sauce, a sprinkle of shredded ham and mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
- Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese.
- Bake for 25 minutes or until golden and bubbling.
- Garnish with parsley and let stand for about 10 minutes before slicing and serving.